Minutes Prep time: 30
Minutes Total time: 60
Servings: 8
Difficulty: easy
2 pounds boneless skinless chicken thighs
1 pouch (6 oz each) Frontera® 3 Citrus Garlic Marinade
PAM® Avocado Oil Cooking Spray Pump
2 small bell peppers, cut in wide strips
1 small red onion, cut in thick slices
2 large avocados, pitted, peeled
1 pouch (4.5 oz each) Frontera® Original Guacamole Mix
2 bags (10 oz each) Birds Eye® Steamfresh® Veggie Made™ Original Riced Cauliflower
1/4 cup lime juice
1/4 cup chopped fresh cilantro
2 cups shredded Mexican blend cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 205 mg | 21% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 140 mg | 47% |
| Total Fat | 25 g | 38% |
| Iron | 1 mg | 8% |
| Calories | 394 kcal | 20% |
| Sodium | 769 mg | 32% |
| Protein | 31 g | 61% |
| Saturated Fat | 9 g | 45% |
| Sugars | 4 g | 0 |
| Vitamin C | 27 mg | 44% |
Mix chicken and half of the marinade in glass bowl or food-safe plastic bag. Refrigerate 30 to 60 minutes. Reserve remaining marinade for grilling.
Spray grates of gas grill with avocado oil spray; preheat to medium heat. Grill chicken until nearly done, about 15 minutes, turning occasionally. Brush with reserved marinade and grill until cooked through (180°F).
Spray peppers and onions with avocado oil spray. Grill until lightly charred, about 5 minutes, turning occasionally.
Prepare guacamole according to package directions. Chop chicken, peppers and onion into bite-sized pieces.
Microwave cauliflower rice according to package directions. Pour into bowl and stir in lime juice and cilantro.
Divide riced cauliflower, chicken and vegetables into serving bowls. Top each with cheese and 2 tablespoons guacamole.
Wrap leftover guacamole with plastic wrap pressed on the surface to help prevent browning
Chicken Burrito Bowls
